We had lots of taco fixings leftover from having guests on Sunday. For Monday’s dinner and lunch, we had baked burritos. Perhaps you know about them already, but for us, we have just discovered them and love them! I’m planning to have a tray of them ready for Haniya to pop in the oven next weekend when I’m gone to visit my college friends and do Trader Joe’s shopping.
Baked Burritos
- 1/2 to 1 recipe Refried Beans
- 1/2 to 1 recipe Spanish Rice
- 1/2 to 1 recipe Taco Filling
- 1/2 to 1 recipe Whole Wheat Tortillas
- desired garnishes: shredded cheese, sliced olives, diced onions, etc.
Fill each tortilla with refried beans, rice, and taco filling. Top with cheese and other garnishes. Roll up and place in 9 x 13 baking pan with the roll side down (so they don’t unroll) and being careful not to spill contents. Repeat until pan is full. Bake at 350 degrees for about 30 minutes.
Variation: These burritos can be made with just rice and cheese, or beans and cheese. Use whatever you have.
© Copyright 2006 by Wardeh Harmon
Sounds good! Does it work well with left over tofu as innards?
Jen
P.S. I’m so glad you eat healthy. I was reading about your bread baking and cereal combinations and we have 99% of the same grains in our pantries! I hope you’ll have an opportunity to visit Portland and we can go to Bob’s Red Mill together and buy BULK grains, it’s such a fun experience!